Saturday, March 7, 2009

Paneer Lasagne

Ingredients for the Lasagne sheet:

Maida - 1 cupOil - 1 tspSalt - as requiredWater - to knead the dough

Procedure:

Knead the dough and keep aside for 15 to 20 minutes. Make chapathi. Keep to dry for 15 minutes. To use the sheet, boil water in a large vessel in which 1 tsp oil has been added. When water boils, put 1 chapathi at a time. Remove it when it comes to the surface. Put in the cold water and use as required.

1) Saute onion in oil for 2 minutes, then add capsicum, salt, ajinamoto. Fry for 5 mins until soft. Remove and keep aside.2) In the same way, add some more oil and fry ground paste till well done & little oil, add tomato puree. Stir fried vegetables, add little salt. Keep on a small flame for a few mins, till well blended.

Grease an oven-proof dish. Put a thin layer of red sauce. Put a lasagne sheet, then on top of the sheet, arrange the vegetables. Put some white sauce and then some red sauce. Then a lasagne sheet. Continue till the required layer. Top it with red sauce. Grate a generous amount of cheese and bake in a pre-heated oven at 180 degree Celcius for 20 minutes. Serve hot with garlic bread or bun.

Garlic Bun:

Ingredients:

Buns - 6Garlic - 4 to 5 podsButter - 4 to 5 tbspHerbs & pepper

Procedure:

Beat butter with crushed garlic, pepper & herbs. Generously apply to the buns. grill or bake in oven for a few mins.